Coffee Granite

Written by Westborn Market. Posted in Coffee, Dessert, Michigan, Recipes

Summary: Granite is frozen without stirring to produce a coarser, icier dessert.

Ingredients

  • 3 Cups very strong, brewed black coffee (mi Coffee by Paramount Coffee, Lansing, MI)
  • 1 cup Whipping Cream
  • 2 Tablespoons Vanilla Syrup
  • 1 cup Coffee Syrup

Instructions

  1. Mix the Coffee syrup with the coffee and freeze in a flat pan.
  2. With a spoon, scrape into fine shavings into chilled parfait glasses.
  3. Whip the cream and vanilla syrup together to soft peaks and place a dollop on each serving.

Number of servings (yield): 4

 

Recipe courtesy of Paramount Coffee, Lansing, MI

Struffoli

Written by Westborn Market. Posted in Dessert, Michigan, Recipes

 

Summary: Classic Italian cookie drenched in honey.

Ingredients

  • 1 3/4 cup all-purpose flour plus more for kneading the dough
  • 3 Large eggs
  • Pinch of salt
  • 1 orange zest
  • 1 Lemon zest
  • ½ teaspoon of almond extract
  • ½ teaspoon of lemon extract
  • 1 tablespoon orange juice
  • Vegetable oil for frying
  • 1 cup Fairview Farms honey

Instructions

  1. In a large bowl, combine flour and the salt. Add the eggs and lemon zest and stir until well blended.
  2. Turn the dough out onto a lightly floured board and knead until smooth, about 5 minutes. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover, let rest for 30 minutes.
  3. Work with a ¼ of the dough at a time. Roll into a 1/2-inch-thick rope. Cut the rope into 1/2-inch chunks and roll into a ball. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)
  4. Line a tray with paper towels. Pour about 3 inches of oil into a wide heavy saucepan. Heat the oil to 370°F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.
  5. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown. Remove the struffoli with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough.
  6. When all of the struffoli are fried, gently heat the honey just to a simmer in a large shallow saucepan. Remove from the heat. Add the drained struffoli and toss well. Pile the struffoli onto a serving plate. Decorate with the multicolored sprinkles.
  7. To serve, break off a portion of the struffoli with two large spoons or a salad server. Store covered with an overturned bowl at room temperature up to 3 days.

Recipe courtesy of Fairveiw Farms Apiary, Fairveiw, MI

Gluten-Free Granola Pie

Written by Westborn Market. Posted in Dessert, Gluten Free, Michigan, Pie, Recipes

 

Summary: A crunchy, chocolatey version of pecan pie.

Ingredients

  • 1 gluten-free pie crust (unbaked) or mix
  • 1/2 cup salted butter, melted
  • 1/2 cup lightly packed brown sugar
  • 3/4 cup gluten-free brown rice syrup
  • 1 teaspoon gluten-free vanilla extract
  • 3 large eggs
  • 1 cup of Jessica’s Vanilla Maple granola
  • 1/3 cup chocolate chips
  • 1/2 cup pecan pieces
  • whipped cream (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Combine melted butter with brown sugar and brown rice syrup. Beat in vanilla and eggs.
  3. Stir Jessica’s granola, chocolate chips and pecans into brown sugar mixture. Pour into pie crust.
  4. Bake 40 to 50 minutes or until filling looks set. The top of the pie will become very dark brown.
  5. Allow to cool at least 30 minutes before serving. Serve with whipped cream, if desired.
  6. Store in refrigerator.

Number of servings (yield): 8

Recipe Courtesy of Jessica’s Natural Foods.

Gluten-Free Apple Crisp

Written by Westborn Market. Posted in Dessert, Fruit, Gluten Free, Michigan, Recipes

Summary: Made with certified gluten-free granola from Jessica’s Natural Foods!

Ingredients

  • 2 pounds (approximately 4) Granny Smith apples – peeled, cored and thinly sliced
  • ¾ cup fresh cranberries
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1-12oz bag of Jessica’s Vanilla Maple granola
  • 4 tablespoons salted butter
  • 1/2 cup lightly packed brown sugar

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C.) Butter an 8-inch square baking dish.
  2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon, nutmeg and cornstarch. Place evenly into baking dish.
  3. Cover the dish tightly with foil. Bake for 30-40 minutes, until fruit is soft.
  4. While fruit is baking, place butter and brown sugar in food processor and pulse until mixed. Add granola and pulse until well combined and crumbly.
  5. Remove apples from oven and sprinkle granola mixture evenly over top. Bake, uncovered, for about 5 minutes watching carefully to ensure granola does not burn.
  6. Serve warm with vanilla ice cream or whipped cream, if desired.

Variations

Maple Apple Crisp
Substitute ¼ cup pure maple syrup for white sugar. Use dried cranberries or cherries instead of fresh cranberries.
Bake as indicated above.

Fruit Crisp
Substitute 6 cups of your favorite fruit (e.g. pears, cherries, berries, peaches, apricots) for the apples.
Bake as indicated above.

Number of servings (yield): 6

Recipe Courtesy of Jessica’s Natural Foods.

Blueberry Dessert Roll Up

Written by Westborn Market. Posted in Blueberry, Dessert, Michigan, Recipes

Summary: A light, refreshing summer dessert great for after dinner or with your morning coffee.

Ingredients

  • 1 angel food cake mix
  • 1/2 cup Blueberry Syrup
  • 1 recipe of buttercream frosting (follows)
  • Meringue cookies (optional, for decorating)
  • Buttercream frosting:
  • 4 large eggs, room temperature
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 lb (4 sticks) unsalted butter, each stick cut into quarters and softened, not melted

Instructions

  1. Make the angel food cake according to box directions. Bake it in a sheet pan approximately 17” x 12” x 1”. If your pan is smaller, just make a few cupcakes with the leftover batter, don’t fill tap to top, this will make cake easy to roll.
  2. Make sure cake is cool, remove from pan and roll up in a towel that is sprinkled with powdered sugar. Set aside. Roll out the cake from the towel onto a parchment or wax paper lined sheet pan. Start at one end and spread The Blueberry Store’s Blueberry Syrup on the entire top of the cake. Apply the frosting. Begin at the short end of the cake and roll the cake onto itself being careful not to roll paper into it. Use paper to keep the cake firmly rolled up. When cake is rolled up, remove and discard the paper, place roll on a serving plate. Use rest of frosting to cover ends, top, and sides of roll. Decorate with meringue cookies if using.
  3. To make a chocolate roll or frosting add 1 cup unsweetened cocoa powder for either. Increase sugar 1 1/4 cup.
  4. Keep cake refrigerated once frosted.

Number of servings (yield): 8

Recipe courtesy of The Blueberry Store, South Haven, Michigan.